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September 9, 2013

How to make crab salad

crab salad

Knowing how to make a crab salad sandwich is what sets apart a gourmand from a run-of-the-mill cook. Anyone can whip up a tuna melt or a ham and cheese sub, but a crab salad is a lunch that is equally suited to a damask tablecloth or a picnic basket.

Fun fact: The crab salad dates back to the early 1900s. Crab Louie was served at Solari’s in San Francisco as early as 1904; around the same time a recipe for the dish circulated in the publication Bohemian San Francisco and also appeared in the 1910 edition of a cookbook by Victor Hertzler, head chef of the city’s St. Francis Hotel.

Some attribute the dish to Louis Davenport, founder of the Davenport Hotel in Spokane, Washington, who moved to San Francisco. Davenport’s recipe can be found in hotel historical menus dating back before 1914. The traditional version of Louie’s crab salad is still served in the Palace Hotel in San Francisco and the Davenport Hotel.

What You’ll Need
    • 1/2  cup reduced-fat sour cream
    • 4   teaspoons mayonnaise
    • 2  6  ounce cans lump crabmeat, drained and picked over
    • 1/4  cup chopped fresh parsley
    • 2   tablespoons chopped drained marinated artichoke hearts
    •  Freshly ground black pepper
    • 8   slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
    • 2   cups red leaf lettuce cut into thin strips
Step By Step
Stir the sour cream and mayonnaise in a medium bowl until the mixture is smooth. Stir in the crabmeat, parsley and artichokes. Season with the black pepper.
Divide the crab mixture between 4 bread slices. Top with the lettuce and remaining bread slices.

This recipe can be halved to make 2 servings.

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